4 Cheese Mac and Cheese (Subway Copycat!)
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This 4 Cheese Mac and Cheese tastes just like the kind Subway had years ago, and it’s so easy to make from scratch! Combine tender macaroni with an easy stovetop cheese sauce and dinner is served. And if you’re looking for topping or mix-in ideas, I have those too!
4 Cheese Mac and Cheese
After coming up with macaroni and cheese dupes for KFC, Popeyes, and Chick fil A (to name a few), I had to ask Chad, “Does Subway have mac and cheese?”
I’m determined to collect them all! And it turns out that while they did have it for a short time, it’s been unavailable for a few years… at least in the US.
That didn’t stop me from figuring out an amazing copycat recipe though!
And while it obviously makes a yummy side dish, I’ve heard you can stuff it into sandwiches (or quesadillas) and bell peppers too.
Whatever you plan to do with it, you’ll absolutely love this super flavorful and super gooey macaroni and cheese. Maybe make a double batch!
Ingredient Notes and Substitutions
- Elbow Macaroni – A classic for a reason! Cavatappi, shells, rotini, or penne would work too. Really anything to grab onto that cheesy sauce.
- Butter and Flour – These form a roux when whisked together, which adds a little flavor and helps thicken the sauce.
- Half-and-Half – Popular in the US, this is just a blend of equal parts milk and heavy cream. If it isn’t available where you live, just substitute 1 ½ cups of each.
Or, you can use all milk to make the sauce, but it won’t come out as thick and creamy. - Cheddar – You’ll need white sharp cheddar and mild cheddar. They both melt really well but add different types of flavor.
- Velveeta – This makes mac and cheese extra ooey and gooey. American cheese is the best substitute, but try not to skip it if possible.
- Parmesan – A little salty and a little nutty, this rounds out the cheese flavors and makes the whole dish extra savory.
- Spices – Season with garlic powder, onion powder, and paprika — plus salt and pepper to taste.
Tips and Tricks to Make Copycat Subway Mac and Cheese
- Bring the half-and-half to room temperature first.
It doesn’t have to be exact — just measure it out and let it sit on the counter while you shred the cheese and bring the pasta water to a boil.
The colder it is, the more likely your cheese sauce will have lumps or become grainy. Be sure to add it gradually too, whisking constantly to keep the texture smooth.
Don’t forget to cook the cream sauce for a few minutes to help it thicken!
- Turn down the heat before adding the cheese.
Medium-low should be hot enough to help the shreds melt but low enough to keep the sauce from separating.
Add a handful of cheese at a time, and sprinkle it into the pot instead of dropping it in one clump. Wait until it’s fully melted and smooth before adding more.
- Try a baked version!
Prepare this 4 cheese mac and cheese recipe as directed, then transfer everything to a greased baking dish and sprinkle extra shredded cheese on top.
Baked for 15 to 20 minutes at 350°F, until bubbly and golden brown on top.
Prep Ahead
- Shred cheddar cheeses and parmesan
- Cube Velveeta
- Bring half and half to room temp
Kitchen Tools You Will Need
- Large Pot and Strainer to cook and drain the pasta.
- Large Saucepan – Choose a heavy-bottomed one so the heat is distributed more evenly and doesn’t burn the 4 cheese mac and cheese sauce.
- Whisk – These have held up for over 10 years and are still as good as the day I bought them.
- Cheese Grater – Fresh cheese makes this recipe even better! Skip the bagged shreds and grate it yourself.
Serving Suggestions
There are so many ways to customize this 4 cheese mac and cheese, from mix-ins and toppings to sauces and more.
Add crispy bacon pieces, sautéed mushrooms, caramelized onions, or steamed broccoli for extra flavor and texture.
Some cayenne pepper, nutmeg, or mustard powder would amp up the sauce, and I’ll never say no to a drizzle of spicy buffalo sauce!
Storing and Reheating Leftovers
Transfer your copycat Subway mac and cheese to an airtight container and refrigerate for 3 to 4 days.
You can also freeze it for up to 2 months! Cool completely, then store it in a freezer-safe bag and thaw in the fridge before reheating.
It’s best to warm this 4 cheese mac and cheese in the oven, but you microwave small portions if needed.
Otherwise, add a splash of milk, cover with foil, and bake for about 20 minutes at 350°F.
4 Cheese Mac and Cheese Recipe FAQ
Currently, no. It was a limited menu item years ago that never became a permanent side dish. It does appear that it’s available in some other countries, but not the US.
Luckily, this 4 cheese mac and cheese recipe tastes just like Subway mac and cheese, so you can make it whenever you want!
Avoid cooking the sauce over too high of heat — no higher than medium is best. It helps if your dairy (in this case, half-and-half) isn’t fresh from the fridge either, so let it warm on the counter first.
You’ll also want to use freshly grated cheese instead of bagged shreds. Those come with anti-caking agents that will affect the texture of your sauce and keep the cheese from melting as smoothly.
You can make the cheese sauce up to 2 days in advance, but I wouldn’t assemble the whole dish until you plan on serving it.
Store the sauce in the refrigerator, then warm it gently on the stovetop while you boil the pasta.
Enjoy!
With love, from our simple kitchen to yours.
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4 Cheese Mac and Cheese (Subway Copycat!)
Ingredients
- 16 ounces uncooked elbow macaroni
- 3 tablespoons salted butter
- 3 tablespoons all-purpose flour
- 3 cups half and half
- 4 ounces parmesan cheese, freshly grated (about 1/2 cup)
- 4 ounces white sharp cheddar cheese, freshly shredded (about 1 cup)
- 4 ounces mild cheddar cheese, freshly shredded (about 1 cup)
- 4 ounces Velveeta cheese, cubed (about 1 cup)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
Instructions
- Cook the Macaroni: Bring a large pot of salted water to a boil. Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
- Make the Roux: In a large saucepan, melt the butter over medium heat. Once fully melted, add the flour. Whisk continuously for about 1 minute until the mixture is smooth and bubbly.
- Create the Cheese Sauce Base: Gradually whisk in the half and half, stirring constantly to prevent lumps. Continue cooking and stirring over medium heat until the mixture thickens, about 3 to 5 minutes.
- Add the Cheeses: Lower the heat to medium-low and stir in the white cheddar, mild cheddar, Velveeta, and parmesan. Stir until all the cheese has melted and the sauce is smooth and creamy.
- Season the Sauce: Add the salt, pepper, garlic powder, onion powder, and paprika. Stir well, then taste and adjust the seasoning if necessary.
- Combine with Pasta: Add the cooked macaroni to the cheese sauce. Gently stir until the pasta is evenly coated with the creamy sauce.
- Serve: Serve the mac and cheese immediately, garnished with fresh parsley if desired. Enjoy!
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published March 2025
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